Gluten Free Beefy Bean Soup Recipes

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GLUTEN-FREE BEEFY BEAN SOUP



Gluten-Free Beefy Bean Soup image

Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups Progresso™ beef broth (from 32-ounce carton)
1 cup dry white wine or Progresso™ beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

Steps:

  • Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
  • Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
  • Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg

BEEFY BEAN SOUP (GLUTEN FREE)



Beefy Bean Soup (Gluten Free) image

Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.

Time 1h50m

Yield 8

Number Of Ingredients 13

1 tbsp (15 mL) vegetable oil
3/4 lb (375 g) beef stew meat, cut into 1 inch (2.5 cm) pieces
1 medium onion (about 1/2 cup/125 mL)
3 cups (750 mL) beef broth
1 cup (250 mL) dry white wine or beef broth
2 tbsp (30 mL) chopped fresh thyme leaves or 2 tsp (10 mL) dried thyme leaves
1/4 tsp (1 mL) pepper
1 bay leaf
2 cans (19 oz/540 mL each) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch (2.5 cm) pieces
2 medium celery stalks, cut into 1-inch (2.5 cm) pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

Steps:

  • Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
  • Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
  • Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 g, ServingSize 8 servings, Sodium 670 mg

GLUTEN-FREE BEEFY BEAN SOUP



Gluten-Free Beefy Bean Soup image

Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.

Provided by @MakeItYours

Number Of Ingredients 13

1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups Progresso® beef broth (from 32-ounce carton)
1 cup dry white wine or Progresso® beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

Steps:

  • Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
  • Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
  • Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

GLUTEN FREE BEEFY BEAN SOUP



Gluten Free Beefy Bean Soup image

Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.

Provided by @MakeItYours

Number Of Ingredients 13

1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups Progresso® beef broth (from 32-ounce carton)
1 cup dry white wine or Progresso® beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

Steps:

  • Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
  • Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
  • Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

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